Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
61650 Water
28190 Protein
7960 Total lipid (fat)
2934 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1653 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1140 ASH, TOTAL
959 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
400 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
289 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
202 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
198 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
83 Cholesterol
81 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
79 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
44 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
27 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
22 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
16 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0348 Selenium, Se
0.00279 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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